Potato and Beetroot Latkes
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 403 | |
| Energy (KJ) 1690 | |
| Fat 18.0g | 25% |
| Saturated Fat 4.9g | 24% |
| Total Sugars 5.0g | 5% |
| Salt 2.2g | 36% |
Method
Turn your oven to 150°C/Gas Mark 2.
Take a large mixing bowl and beat your eggs, then stir in the flour. Coarsely grate the potatoes and squeeze out any excess water using a tea towel. Add this to the egg and flour along with coarsely grated beetroot and chopped spring onions. Season with salt and milled pepper and mix everything well.
Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot take a heaped tablespoon of the latke mixture to the pan, flatten slightly so they are about 2cm thick and leave to cook until golden and crisp (about 3-4 minutes) flip over and cook on the other side until golden and crisp. Pop into the oven to keep warm whilst you prepare the second batch.
When you have all 8 made you are ready to serve. Place the latkes onto your serving plates, top with waves of smoked salmon and finish with a little crème fraiche, chopped chives and a milling of fresh pepper.
Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash.
Ingredients
300g smooth potatoes (such as Desiree), peeled
2 spring onions
groundnut oil for frying.
To serve
400g smoked salmon
4 large teaspoons crème fraiche
Snipped fresh chives
